Sous-vide or vacuum cooking is healthy and allows the organoleptic properties of the meat to remain intact. Discover all its benefits with the recipe for Pork tenderloin in sous-vide cooking by chef Gian Luca Cellerino of Risotcaffè Il Ponte di Toirano. Friends of Pesto Fresco, in our news today we talk about vacuum or sous-vide...
Ligurians’ breakfast: focaccia and cappuccino
You may have heard of it as an oddity, instead in Liguria the habit of “pucciare ” focaccia in cappuccino is a must-have delicacy every morning. We explain why in our news! We Ligurians like focaccia “dunked” in caffelatte or cappuccino, and we know that outside the borders of Liguria it sounds like an oddity!...
Penne with trombette zucchini and drops of Pesto Fresco alla Genovese
Dear Pesto Friends, This week we bring you a recipe from Chef Gian Luca Cellerino of Ristocaffé Il Ponte in Toirano (Savona). This is a recipe made with our very simple Pesto Fresco that brings all the flavor of Liguria to your tables. We used only local raw materials, except for the pasta, from Gragnano...